Fluffy cake with cider syrup and whipped cream with cream cheese

If you have not met before, it’s time to dump her and move on. The poke cake is nothing less than what its name says. That is, a very fluffy cake that can absorb any kind of syrup and become the most dreamy cake you have ever tasted.

Here you will see a more winter version that includes a fluffy cake, with apple cider and whipped cream cheese.

Materials:

For the syrup:

• 2 cups cider (not apple juice)
• 1. Cup granulated sugar
• Or a cup of corn syrup
• Or a cup of water
• 8 tablespoons unsalted butter, cut into cubes
• Or a cup of sour cream
• 1 teaspoon vanilla extract (optional)
• Or teaspoon cinnamon powder
• Or teaspoon of salt

For the cake:

• Or a cup of vegetable oil or other oil
• 1 cup granulated sugar
• Or a cup of brown sugar
• 4 tablespoons unsalted butter, melted
• 3 large eggs
• 1 tablespoon vanilla extract
• 2 άνια cups of flour for all uses
• 1 tablespoon cinnamon powder
• 1 teaspoon baking powder
• Κι teaspoon baking soda
• Or teaspoon of salt
• Or a cup of buttermilk

For the cream cheese whipped cream:

• 227 grams of cream cheese, at room temperature
• 150 grams of confectionery sugar
• 454 grams of sour cream

Implementation:

Make the syrup: In a medium saucepan over medium to high heat, add the cider. Once it starts to boil, lower the temperature and cook until the cider is reduced to about 1 cup, 30 to 45 minutes. Transfer to a bowl.

Wipe the pot and return it to the stove. In a saucepan, mix the sugar, corn syrup and water. Bring to a boil over medium to high heat, stirring with a silicone spatula to help dissolve the sugar. Once the mixture boils, stop stirring. Stir until the syrup takes on an amber color.

Remove the syrup from the stove and mix with the butter. Carefully mix the cream and cider. Add the vanilla (if using), cinnamon and salt until combined.

Make the cake: Preheat the oven to 200 degrees.

In a large bowl, whisk together the oil, sugar, brown sugar and melted butter until well combined. Add the eggs one by one, stirring well to combine before adding the next. Add the vanilla and continue beating ..

In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Add the dry mixture to the liquid mixture, stirring with a spatula to combine. Add the buttermilk and mix well. Pour the mixture into a non-stick pan and spread it in an even layer. Transfer to the oven and bake until wet inside, for 30 to 35 minutes. Remove from the oven and let it cool completely.

Using a toothpick or a fork hole the cake everywhere. Pour about ¾ to 1 cup of hot (not hot) syrup over the cake, using a silicone spatula to spread it all over the surface.

Make the whipped cream cheese: In the bowl of a mixer with the whisk, whisk the cream cheese and sugar over medium-low speed until fluffy and fully combined. Increase the speed to medium and slowly pour the cream. Keep whipping the cream as needed.

Spread the whipped cream over the cake. Pour more syrup on top, if desired. Serve immediately or keep covered for up to one day at room temperature or three days in the refrigerator.

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